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    Home » Desserts

    Mango Shrikhand | Creamy Mango Yogurt dessert

    Published: Nov 14, 2020 · Modified: Dec 23, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 32 Comments

    1127 shares
    Jump to Recipe

    Mango Shrikhand is a creamy & luxurious Indian sweet dish made with yogurt, mango pulp, and sugar. I like to garnish it with aromatic saffron for a pop of color and flavor. Check out this easy, no-cook recipe with all of my tips and tricks to make this delicious dessert.

    Mango Shrikhand in white bowls with Puri's on the side
    Jump to:
    • What is Shrikhand
    • Gudi Padwa
    • How to Make Mango Shrikhand
    • Serving
    • Tips
    • Variations
    • More Festive Indian Recipes
    • Recipe

    What is Shrikhand

    Shrikhand is an Indian sweet dish made using strained yogurt and flavored with cardamom and nuts. This Mango Shrikhand is a variation of the classic shrikhand recipe that is flavored with mango pulp.

    Mango Shrikhand, also known as Amrakhand in India, is my go-to dessert for special occasions when I am entertaining and especially to celebrate the Indian festival Gudi Padwa which signifies the start of spring!

    Gudi Padwa

    Gudi Padwa is the first day of the month "Chaitra" in the Hindu calendar. It is the start of spring and the beginning of a new year for the people of Maharashtra, India. One of the most auspicious days in the year, it is celebrated by displaying a 'Gudi' outside the homes. Gudi is a beautiful display made on a bamboo stick. On the top is a brass pot hung upside down, which is then adorned with a bright silk cloth, a flower garland, and a twig of mango leaves. Gudi is a sign of prosperity and good things to come. Growing up, I remember my mom making homemade Mango Shrikhand and serving it hot fluffy Puri’s to celebrate Gudi Padwa. If you love Indian recipes do also try the Jalebi recipe!

    A beautiful display of Gudi with a bright silk cloth and flower garland

    How to Make Mango Shrikhand

    Step 1: Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth.

    yogurt in a cheesecloth lined bowl

    Step 2: Gather the corners of the cloth and tie them into a bundle. Hang the cheesecloth so all the water can drain out. I usually hang this for 5-6 hours or put some weight on the cloth and leave it overnight in the refrigerator, in a colander, so the water can completely drain out. Squeeze out any remaining water by tightly pressing against the tied yogurt. The consistency should be thicker than that of greek yogurt.

    hung yogurt in a chessecloth

    Step 3: Empty thickened yogurt into a mixing bowl. This will be about 1.5 cups of thick strained yogurt.

    strained yogurt in a cheesecloth

    Step 4: Mix well with a slotted spoon or whisk for 5 minutes until it is smooth.

    ingredients for shrikhand - mango pulp, strained yogurt, saffron and sugar

    Step 5: Stir in sugar and mix well for another 5 mins. Yogurt should be smooth and lump-free.

    process of making mango shrikhand

    Step 6: Add the mango pulp and mix well for another 5 mins. Garnish with saffron strands and chill at least for an hour before serving.

    Serving

    1. Enjoy chilled served in small bowls as a dessert
    2. To make a full Indian meal, serve it with hot puri's and batata bhaji (spicy potatoes)
    3. Serve it layered with other Indian desserts like Motichoor Ladoo, and Gulab Jamuns, or simply top it with diced fruits or nuts
    Dinner plate with mago shrikhand, puri;s and batat bhaji

    Tips

    • Use canned alphonso mango pulp from Swad or Deep brand
    • Use plain unflavored yogurt and not low-fat or fat-free
    • I have tried this recipe using greek yogurt but found that it does not have the tanginess of the traditional shrikhand
    • Homemade yogurt also works well for this recipe
    • If you have an Indian grocery store near you try the Desi Yogurt brand otherwise stick to Stonyfield or other plain yogurt found in grocery stores
    • Shrikhand is a great make-ahead recipe, it stays well in the refrigerator for up to a month or can be frozen for longer shelf life

    Variations

    • Don't have the canned mango pulp? Feel free to skip it and instead substitute it with a teaspoon of ground cardamon to make the classic Kesar Elaichi Shrikhand
    • Have Greek yogurt on hand? Skip the yogurt straining step and make Instant Shrikhand by using the Greek Yogurt in this recipe
    • Try other flavors of Shrikhand, my mom often makes Strawberry Shrikhand, by substituting mango pulp with crushed strawberries
    2 bowls of shrikhand in a silver tray

    More Festive Indian Recipes

    • Pineapple Sheera
    • Kheer (Rice Pudding)
    • Carrot Halwa
    • Sevai Kheer
    • Rava Ladoo
    • Puran Poli

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    mango shrikhand served in 2 white bowls
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    4.86 from 14 votes

    Mango Shrikhand - A Cool and lush Mango Yogurt dessert

    A cool and lush mango flavored dessert made with creamy yogurt and sweet mangoes, garnished with aromatic saffron.
    Prep Time6 hrs
    Total Time6 hrs
    Course: Dessert
    Cuisine: Indian
    Servings: 6
    Calories: 197kcal
    Author: Archana Mundhe

    Ingredients

    • 2 pounds regular plain yogurt Full fat Desi Yogurt or Stoneyfield brand
    • 1½ cup mango pulp Ratna or Deep Alphonso Mango Tin
    • ⅔ cup sugar
    • 1 pinch saffron

    Instructions

    • Line a large bowl with a double layer of cheesecloth. Pour the yogurt onto the cheesecloth, gather the corners of the cloth and tie into a bundle. Hang the cheese cloth so all the water can drain out (5-6 hours) or put some weight on the cloth and leave it overnight in the refrigerator, in a colander, so the water can completely drain out.
    • Empty thickened yogurt into a bowl. Mix well with a slotted spoon or whisk for 5 minutes until it is smooth. Stir in sugar and mix well for another 5 mins.
    • Add mango pulp and mix well until it gets smooth and creamy consistency (5 mins). Garnish with saffron strands. Chill for an hour before serving. Serve with hot Puris.

    Video

    Notes

    Variations:
    • Don't have the canned mango pulp? Feel free to skip it and instead substitute it with a teaspoon of ground cardamon to make the classic Kesar Elaichi Shrikhand
    • Have Greek yogurt on hand? Skip the yogurt straining step and make Instant Shrikhand by using the Greek Yogurt in this recipe.
    • Try other flavors of Shrikhand, my mom often makes Strawberry Shrikhand, by substituting mango pulp with crushed strawberries

    Nutrition

    Calories: 197kcal | Carbohydrates: 33g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 74mg | Potassium: 234mg | Sugar: 33g | Vitamin A: 620IU | Vitamin C: 3.5mg | Calcium: 185mg | Iron: 2.6mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    Reader Interactions

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    1. Cooking For The Time Challenged says

      April 07, 2016 at 7:47 pm

      This looks very nice! Happy holiday.?

      Reply
      • Archana says

        April 07, 2016 at 11:07 pm

        Thank you!!

        Reply
    2. The Metal Pan says

      April 08, 2016 at 7:53 am

      I love everything mango but I never tried with saffron, interesting!

      Reply
      • Archana says

        April 08, 2016 at 7:55 am

        It's a beautiful combination!!

        Reply
    3. mashedmush says

      April 08, 2016 at 10:08 am

      So pretty!

      Reply
      • Archana says

        April 08, 2016 at 2:31 pm

        Thank you!

        Reply
    4. Nandini says

      April 11, 2016 at 9:25 pm

      Looks amazing Archana 🙂

      Reply
      • Archana says

        April 11, 2016 at 9:26 pm

        Thank you Nandini!

        Reply
    5. Hans Susser says

      April 20, 2016 at 10:09 pm

      Hi Archana,
      great pictures, delicious looking food 🙂
      I am glad I found your blog 🙂
      Life is Good !
      Hans.
      .
      http://www.ChefsOpinion.org

      Reply
      • Archana says

        April 21, 2016 at 6:53 am

        Thank you Hans!

        Reply
    6. Kristy Rhine says

      April 28, 2016 at 11:33 am

      Thanks for following me. I love this post. It looks amazing!

      Reply
      • Archana says

        April 28, 2016 at 2:00 pm

        Thank you Kristy!!

        Reply
    7. Monika says

      May 13, 2016 at 6:33 am

      Delicious ?

      Reply
      • Archana says

        May 13, 2016 at 6:40 am

        Thank you Monika!

        Reply
    8. Payal Bali Sharma says

      May 13, 2016 at 12:33 pm

      This is amazing and so tempting.

      Regards
      http://www.blessmyfoodbypayal.wordpress.com

      Reply
      • Archana says

        May 13, 2016 at 12:41 pm

        Thank you Payal!!

        Reply
    9. Rateka says

      August 24, 2016 at 7:59 pm

      Beautiful color and texture... Great share ????

      Reply
      • Archana says

        August 24, 2016 at 10:10 pm

        Thank you Rateka!

        Reply
    10. Cook with Smile.. says

      March 28, 2017 at 4:41 pm

      Absolute delish.. Beautiful color ?

      Reply
      • Archana says

        March 28, 2017 at 4:42 pm

        Thank you Lathi!

        Reply
    11. Simply Splendid Food says

      March 28, 2017 at 6:27 pm

      The creamy texture must be so good. ? Almost like cream cheese. ? I would leave out the sugar. I have saffron. I will try it without sugar and let you know. I bet it would taste spectacular too! ?

      Reply
      • Archana says

        March 28, 2017 at 6:57 pm

        Yes almost like cream cheese but not that thick. I am sure it will taste great with saffron too. May be a hint of cardamom if you like. I would love to know how you like it!

        Reply
    12. ashu@ashstylegourmet says

      March 29, 2017 at 12:54 am

      Yumm! Shrikhand is a fav food, and this looks irresistible. Lovely pictures.

      Navin Varshyachya hardik shubechya to you too Archana.

      Reply
      • Archana says

        March 29, 2017 at 10:27 am

        Thank you Ashu! Happy new year to you too.

        Reply
    13. Jyoti's Kitchen says

      March 29, 2017 at 1:42 pm

      Delicious!My favourite!

      Reply
      • Archana says

        March 29, 2017 at 1:56 pm

        Thank you Jyoti! Favorite in our house too.

        Reply
    14. annika says

      April 02, 2017 at 8:42 am

      Love the photos here and of course the food!

      Reply
      • Archana says

        April 02, 2017 at 8:57 am

        Thank you Annika! Mango Shrikhand is a FAV in my family.

        Reply
    15. ramblingdaisies says

      April 07, 2017 at 6:10 pm

      What a mouth-watering picture! Will surely try this out...thanks for posting this recipe.

      Reply
      • Archana says

        April 07, 2017 at 6:18 pm

        Thank you!

        Reply
    16. Dimple Nagori says

      November 10, 2020 at 5:51 pm

      Should I add more sugar if am just making elaichi kesar shrikhand?

      Reply
      • Archana says

        November 13, 2020 at 4:54 pm

        Add to taste

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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